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This chocolate strawberry cake recipe pairs the joy of a chocolate covered strawberry with your favorite sponge cake. You’ll definitely “wow” everyone with this one!

a slice of chocolate strawberry cake

I can’t believe I’ve been making this chocolate strawberry cake recipe for over 12 years now! It’s one of my all-time favorite cakes because of how effortless it is. If you know me, you know I prefer cooking over baking, so it really means something when I say this is one of my favorite cakes to make. Plus, it fits for any holiday – Valentine’s Day, Mother’s Day, or even just family birthdays or gatherings.

What can you expect from this strawberry chocolate cake? Expect spongy, sweet cake layers mixed with a rich and tart chocolate flavor cream and strawberry jam. Also, expect for it to be devoured way faster than any other dessert you’ve ever made. Don’t say I didn’t warn you!

Hot tip: Before you hop in and start baking, I recommend taking two days to bake this cake to make your life a smidge easier. You’ll need to make two 11-inch sponge cakes for the layers and I always find it convenient to take care of this step the day before serving.

Chocolate Strawberry Cake Video

How to Make Chocolate Strawberry Cake

This chocolate cake with strawberry filling looks like it’s straight out of the fanciest of bakeries. The difference is that it’s nowhere near as “fancy” to make – it’s actually quite simple!

  • Make the sponge cake layers: Bake two 9 or 11-inch sponge cakes. Let them cool on a wire rack, then slice each cake into two layers for a total of four layers.
  • Spread the jam: Spread the strawberry jam on each cake layer. Or, use mashed fresh strawberries.
  • Make the cream: Spoon the powdered sugar and cocoa powder into a sifter and combine with two cups of cold heavy whipping cream in a large mixing bowl (I love my KitchenAid). Beat the mixture on high speed until the mixture doubles in volume, paying special attention to not over-beat.
  • Spread the cream: Carefully spread the cream on top of the strawberry jam layer. Sprinkle on the sliced strawberries and repeat with each layer. Then, apply the remaining cream to the outside of the cake.
  • Heat the ganache: Place the chocolate chips into a medium bowl. In a saucepan, heat the remaining cup of cream just until it simmers (do not let it boil or it will burn!), then immediately remove it from the heat. Pour the hot cream over the top of chocolate chips and whisk rapidly until the chocolate is smooth and completely incorporated. (For more tips on making and using ganache, check out this post.)
  • Pipe on the ganache: Place the ganache into a Ziplock or piping bag. Drizzle chocolate on the edges of the cake, letting it drip off the sides. Apply ganache to the top of the cake, forming one smooth layer. Refrigerate the cake for 15 minutes or until the ganache hardens.
  • Decorate the cake more: Dip extra strawberries into the remaining ganache. Place the chocolate-covered strawberries along the edge of the cake.
  • Store: Allow the cake to set overnight in the refrigerator for the best texture. Serve when ready!

Reader suggestion: “Angela” likes to add rum to the cream for more flavor and she also brushes the layers with pineapple juice for more moisture. Give it a try!

jam on a sponge cake
strawberries with cream in between sponge cake layers
cream in between chocolate sponge cake layers
Strawberry chocolate cake on a cake stand

Tips for the Best Strawberry Chocolate Cake

After many years of making this strawberry chocolate cake recipe, I’ve got a bunch of tips for you to ensure your cake, cream, and ganache come out just as good as mine!

Cake Tips

As you make your sponge cakes, take a look at these cake tips to start off on the right foot.

  • Use a quality flour: I typically use a high-quality, European or Canadian all purpose flour. Here’s one I especially love. These flours tend to have a higher protein content and result in the best cake texture.
  • Sift the dry ingredients: If you’re an avid baker, you know it’s important to sift the dry ingredients to yield the best taste and texture. Why? Sifting ensures all your dry ingredients are lump-free and fully incorporated with one another before you add any wet ingredients.
  • Avoid overmixing: They key to light and fluffy sponge cake is to not overmix the cake batter. If you do, it will turn out flat.
  • Get a bakery-worthy flat cake top: The key to a perfectly flat cake top? Use the bottom side of your sponge cake for the top layer. Yes, it’s as simple as that! Oh, and if your cake sticks or falls apart on any one side (it happens!), simply flip and use for the second cake layer (or any inner layer).
  • Slice the layers with a serrated knife: One trick to easily cut even layers is to use a serrated knife.

Cream Tips

Next up is the cream, so make sure it is solid when spreading it on the cake!

  • Spread plenty of jam: The key to keeping the chocolate strawberry cake moist is to spread each layer with a good amount of strawberry jam (I love using an offset spatula). The juices and sugar soak in, making deliciously moist chocolate cake layers.
  • Use very cold heavy whipping cream: To get the fluffiest, most rich whipped cream, use very cold heavy whipping cream. Cold dairy emulsifies much quicker and gives that luscious, spreadable texture.

Ganache Tips

This chocolate ganache is the literal and figurative way to “top off the cake.” Here are some tips so you get it right the first time.

  • Use a good quality chocolate: Use the best quality chocolate you can get your hands on. Since the ganache is made with only two ingredients, skimping on quality isn’t the best idea.
  • Perfect the ganache texture: The ganache may seem runny and inconsistent at first, but continue stirring until the chocolate is fully melted. If it’s still too runny, allow it to sit for a few minutes to thicken more.
  • Let the ganache cool: Before piping the ganache, let it cool down to room temperature first! This makes it a bit thicker and easier to control.
  • Nail the drizzle: Use a piping or Ziploc bag with a tiny hole cut at the very tip for the ganache drizzle. Using a slow, pulsing motion, squeeze out just a tiny bit of ganache, altering the pressure you apply to get your desired thickness as you drizzle around the outer edges of the cake.
  • Top with berries (optional): I like to add strawberries on top of the frosting/ganache, but it’s totally up to you!

Hot tip: Not a fan of strawberries? Feel free to swap in a different berry or fruit. Cherries, peaches, blueberries, raspberries, blackberries, and apricots work especially well.

a slice of chocolate strawberry cake

Making Chocolate and Strawberry Cake In Advance

If you really want to get ahead on making this cake, I have two options for you to pick from — baking just the sponge cake or baking and assembling the entire cake. Here are brief instructions for whichever method you choose.

  • Bake the sponge cake: Bake the sponge cakes 2-5 days before you need the cake and refrigerate them in airtight containers to keep them from drying out.
  • Assemble the whole cake: If you want to assemble the whole cake right away, do it no more than three days ahead of time. Again, store it in an airtight container in the fridge. The perk here is that the longer the cake sits, the more the flavors meld together and the cake holds itself together better when serving.

Storage tip: Store cake leftovers in the refrigerator in an airtight container. If needed, prop plastic wrap up with toothpicks or buy a cake dome cover to keep the ganache looking good. Avoid freezing this cake, because the strawberries don’t defrost very well and become watery and mushy.

More Chocolate Cakes

  • Drunken Cherry Cake – This liqueur soaked cake is to-die-for
  • Cake Prague – A rich coffee cake that’s wonderful for any occasion
  • Ferrero Rocher Cake – If you’re obsessed with the candy, you’re going to be obsessed with this cake
  • Zebra Cake – This marbled cake is layered with fun swirls

Recipe

Strawberry chocolate cake on a cake stand

Strawberry Chocolate Cake

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Servings
14 servings
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Recipe contributed by: Natalya Drozhzhin
This chocolate strawberry cake recipe pairs the joy of a chocolate covered strawberry with your favorite sponge cake. You'll definitely "wow" everyone with this one!

Ingredients

Sponge cake

Chocolate Cream

Ganache

US Units – Metric

Instructions

  • Bake two 9- or 11-inch sponge cakes. Carefully slice each sponge cake into two layers.
    sponge cake cut open
  • Generously spread strawberry jam onto the tops of each layer. Make sure to reserve one of the flattest cake bottoms for the smooth top layer of your cake.
    jam on a sponge cake
  • Sift in powdered sugar and cocoa powder into the two cups of cold heavy whipping cream.
    heavy cream with cacao powder and sugar in a mixing bowl
  • Beat on high speed until the cream mixture doubles in volume. Make sure not to over-beat, otherwise the cream will become runny and difficult to spread.
    chocolate cream in a mixing bowl
  • Apply chocolate cream to each cake layer and then sprinkle with sliced strawberries. Apply the remaining cream to the outside of the cake.
    strawberries with cream in between sponge cake layers
  • Make the ganache- place the chocolate chips in a bowl. In a saucepan over medium-heat, bring the remaining cup of cream to a simmer (do not let it reach a boil). Pour the hot cream over the chocolate chips and stir everything together until the chocolate is smooth and melted.
    heavy cream and chocolate in a measuring cup
  • Pour the chocolate ganache into a Ziploc or piping bag. Drizzle the ganache onto the edges of the cake, letting it drip off the sides. Apply the chocolate ganache to the top of the cake and create a smooth layer with a knife or cake spatula. Refrigerate the cake for 15 minutes, or until the ganache hardens.
    Strawberry chocolate cake on a cake stand
  • Dip the strawberries into the remaining ganache and place them alongside the edge of the cake.
    melted chocolate in a cup
  • Let the cake sit (in the refrigerator) at least overnight or up to three days before serving.
    Strawberry chocolate cake on a cake stand
Nutrition Facts
Strawberry Chocolate Cake
Amount Per Serving
Calories 594 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g95%
Cholesterol 117mg39%
Sodium 268mg11%
Potassium 345mg10%
Carbohydrates 72g24%
Fiber 4g16%
Sugar 48g53%
Protein 6g12%
Vitamin A 855IU17%
Vitamin C 22mg27%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Updated May 11, 2026

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.